How to Make Apricot Cake with Pecan Crunch Topping

Apricot Cake with Pecan Crunch Topping By Best Ever Dessert Recipe
Ingredients: serve 20
Cooking Time: 35
¼ cup chopped pecans
3 tablespoons all purpose flour
3 tablespoons packed light brown sugar
2 tablespoons canola oil
½ teaspoon cinnamon

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking powder
½ teaspoons baking soda
3 large eggs
1 cup packed light brown sugar
1 cup apple butter
½ cup canola oil
1 teaspoon vanilla extract
½ cup dried apricots, finely chopped
½ cup chopped pitted dates

Preheat the oven to 350F. line an 8 inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.

To make topping, stir together the topping ingredients in a small bowl until moistened; set aside.

To make the cake, whisk together the flour, baking powder, cinnamon, and baking soda in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs in a large bowl until thickened, about 2 minutes. Gradually add the brown sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Beat in the apple butter, oil, and vanilla until combined. Add the flour mixture and beat just until blended. Stir in the apricots and dates.

Pour the batter into the pan; sprinkle evenly with the topping. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes let cool completely in the pan on a rack. Lift out using the foil as handles. End. 

How to Make Apricot Cake with Pecan Crunch Topping

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